Benguet State University
COLLEGE OF ENGINEERING
Department of Industrial Engineering
PACKAGING FOR FRESH VEGETABLES
Submitted by:
AJ Kyle Lui D. Apawan
Cliff Jones S. Salbino
Bryle L. Guinyawan
Abelardo B. Galao
Date Submitted:
September 10, 2024
TABLE OF CONTENTS
INTRODUCTION.............................................................................................................................................1
THE PROBLEM AND ITS SETTINGS.....................................................................................................1
OBJECTIVES................................................................................................................................................2
METHODOLOGY............................................................................................................................................2
RESULTS AND DISCUSSION......................................................................................................................4
COMMON MICROORGANISM AFFECTING VEGETABLE SHELF LIFE.........................................4
CURRENT PACKAGING EFFECTIVENESS...........................................................................................6
ALTERNATIVE PACKAGING SOLUTIONS.............................................................................................8
CONCLUSIONS...............................................................................................................................................9
RECOMMENDATIONS................................................................................................................................10
REFERENCES...............................................................................................................................................12
INTRODUCTION
THE PROBLEM AND ITS SETTINGS
Fresh vegetables are an essential component of a healthy diet, providing vital
nutrients and energy to consumers. However, one of the major challenges faced by
the vegetable industry is the easy decay of vegetables, which results in significant
economic losses and environmental waste. According to the Food and Agriculture
Organization (FAO) of the United Nations, approximately one-third of all food
produced globally is lost or wasted, with fresh produce being one of the most
perishable categories.
The easy decay of vegetables is a complex problem that is influenced by various
factors, including the type of vegetable, storage conditions, handling practices, and
packaging design. In particular, the packaging of vegetables plays a critical role in
maintaining their freshness and quality. Traditional packaging materials and designs
often fail to provide adequate protection to vegetables, leading to moisture
accumulation, oxygen exposure, and temperature fluctuations that accelerate decay.
The consequences of easy decay are far-reaching, affecting not only the
vegetable industry but also the environment and human health. Food waste
contributes to greenhouse gas emissions, water pollution, and land degradation, while
also depriving people of access to nutritious food (Gunders, 2012). Furthermore, the
economic losses associated with vegetable decay can be substantial, with estimates
suggesting that the global food industry loses over $940 billion annually due to food
waste (Chen et al., 2019).
In recent years, there has been a growing interest in developing innovative
packaging solutions that can extend the shelf life of vegetables and reduce food
waste. However, the development of effective packaging designs requires a deep
understanding of the complex interactions between vegetables, packaging materials,
and environmental factors. This research paper aims to address this knowledge gap
by exploring the design of a new package of vegetables that can maintain freshness,
reduce decay, and minimize environmental impact.
1|Page
OBJECTIVES
The study aims to evaluate the effectiveness of existing packaging materials and
methods in preserving the freshness and extending the shelf life of vegetables.
1. To determine the microorganism that thrive in vegetables that affects its
shelf life
2. To evaluate the effectiveness of the common and current packaging used in
vegetables
3. To find an alternative packaging and study its effectiveness in prolonging
its shelf life
METHODOLOGY
The methodology for this study aims to evaluate the effectiveness of various
packaging materials and methods in preserving the freshness and extending the shelf
life of vegetables.
1. Determination of Common Microorganisms Affecting Vegetable
Shelf Life
A comprehensive review of existing studies and scientific literature
was conducted to identify the common microorganisms that affect the shelf
life of vegetables. Particular attention was given to the pathogens
responsible for spoilage, such as Erwinia carotovora, Bacillius and
Pseudomonans, which causes bacterial soft rot. The research aimed to
understand the conditions under which these microorganisms thrive and
how they impact different types of vegetables.
2. Evaluation of Current Packaging Effectiveness
The study involved researching and identifying common packaging
materials used for vegetables, including plastic films (e.g., polyethylene,
polypropylene), paper-based packaging, and biodegradable films. The
performance of these materials was analyzed based on their ability to
maintain moisture levels, prevent microbial growth, and protect vegetables
from physical damage.
2|Page
3. Determination of Alternative Packaging Solutions
The study involved researching on emerging packaging technologies,
including bioplastic packaging, Modified Atmosphere Packaging (MAP), and
active packaging systems. These technologies were evaluated for their
potential to address the limitations of traditional packaging methods.
3|Page
RESULTS AND DISCUSSION
Consumption of fruits and vegetables has expanded tremendously in recent
times all over the world due to increasing awareness of the possible health
advantages, among other factors (Rekhy & McConchie, 2014). While parasites are a
significant food safety concern, they have not been identified as important in
compromising produce sensory attributes, and they are not usually implicated in the
rotting of whole or fresh-cut vegetables (Barth et al. (2009). Keeping fresh fruits and
vegetables microbiologically safe throughout the commercial and distribution cycle
can be difficult. To a large extent, this is because when produce progresses from
horticultural maturity to physiological maturity, ripening, senescence, and (perhaps)
full degeneration, metabolic and developmental activity is conserved.
COMMON MICROORGANISM AFFECTING VEGETABLE SHELF LIFE
Erwinia carotovora subsp. carotovora is a bacterial pathogen responsible
for causing bacterial soft rot and bacterial stem rot in a wide range of host plants,
including many economically significant crops. This pathogen thrives in wet and
humid conditions, making it particularly problematic in environments where water
management is poor or during rainy seasons.
Bacillus is a genus of Gram- positive shaped that can produce bacteria that can
produce endospores, allowing them to survive extreme conditions. They can be found
in various environments, including soil water and the gastrointestinal tracts of animals
and can produce endospores, allowing them to survive extreme conditions such as
high temperatures, radiation, and chemicals.
Pseudomonas is a diverse genus of Gram-negative, rod-shaped bacteria that
are commonly found in various environments, including soil, water, and the surfaces
of plants and animals. These bacteria are known for their ability to adapt to different
environments and their role in various ecological processes.
4|Page
The disease primarily affects the soft tissues of plants, leading to a
characteristic breakdown of plant cells, which results in a watery, mushy decay. This
decay often starts at wounds or natural openings in the plant and can rapidly spread,
leading to significant losses in crop yield and quality. Many vegetables including leafy
crucifers, cucumbers, potatoes, lettuce, endives, parsley, celery, carrots, onions,
garlic, tomatoes, beets, peppers, cucumbers are particularly susceptible to this
pathogen (Alegbeleye et al., 2022).
• ERWINIA CAROTOVORA SUBSP. CAROTOVORA
This microorganism multiplies and spreads on vegetables through a series
of steps that take advantage of plant vulnerabilities and favorable
environmental conditions. The bacteria typically enter the plant through
wounds, natural openings, or areas of tissue damage caused by physical injury,
insect feeding, or other pathogens. Once inside the plant, the bacteria rapidly
multiply by secreting enzymes like pectinases and cellulases, which break down
plant cell walls. This enzymatic degradation leads to the softening and
maceration of plant tissues, creating an ideal environment for bacterial growth.
With an optimal temperature range of 20⁰C to 30 ⁰C (68 ⁰F to 86 ⁰F).
• BACILLUS CEREUS
In a previous study on the microbial quality of retail fresh vegetable
products, the most frequent foodborne pathogen to be found in fresh produce
was Bacillus cereus, with a contamination rate of 37.5 % (Kim et al., 2016).
Occur vegetables at temperatures 20⁰C to 40 ⁰C (68 ⁰F to 104 ⁰F). Bacillus
cereus can produce toxins that cause food poisoning in humans, and it can also
produce enzymes that break down plant cell walls, leading to spoilage and
decay. The bacteria can enter the plant through wounds, natural openings, or
contaminated soil and water. Once inside the plant, the bacteria can multiply
rapidly, producing toxins and causing disease.
5|Page
• PSEUDOMONAS SYRINGAE.
This pathogen can persist in leafy green vegetables and produce biofilms.
Its optimal growth temperature range is 30°C to 40°C (86°F to 104°F).
Pseudomonas is a common species of Pseudomonas that can cause disease in
plants. It produces toxins that can cause necrotic lesions on leaves and stems,
and it can also produce enzymes that break down plant cell walls. The bacteria
can enter the plant through wounds, natural openings, or contaminated water,
and can multiply rapidly in the presence of moisture and nutrients.
The spread of the bacteria is particularly favored by warm, humid, and
wet conditions, which accelerate the multiplication of the pathogen. The
bacteria can spread from infected to healthy plants via water, tools, insects, or
during post-harvest handling. Irrigation water, rain, or contaminated equipment
used in planting, harvesting, or processing can facilitate this spread. In storage
or transport, infected vegetables can also spread the bacteria to healthy ones
through direct contact, especially in high-humidity environments with poor
ventilation (Kalkman, 2024).
The growth of these microorganisms poses a significant challenge in
vegetable packaging. This pathogen is known for causing soft rot, characterized
by water-soaked lesions that quickly turn into mushy, foul-smelling decay. The
bacterium thrives in warm, moist conditions, which can be inadvertently created
by certain packaging methods.
CURRENT PACKAGING EFFECTIVENESS
Vegetables that have been harvested are highly vulnerable to significant and
rapid loss in quality due to factors such as metabolism, unfavorable environments,
and presence of microorganisms. Due to these factors, most vegetables don't have
enough monitoring tools, which results in needless waste and damage.
Packaging plays a vital role in the preservation of vegetables from the point of
harvest to the point of consumption. Packaging should strictly meet various
6|Page
requirements in order to preserve vegetables for longer periods of time. Effective
packaging can reduce spoilage, extend shelf life, and ensure that vegetables reach
consumers in optimal condition. However, traditional packaging methods often fail to
adequately address the issue of microbial contamination, which can lead to significant
post-harvest losses. Current packaging methods can no longer effectively and
sufficiently meet today’s needs. The concept of active packaging has been defined as
a packaging system actively changing the condition of the package to improve food
safety, extend shelf life, enhance sensory properties, and maintain the quality of the
products (Bodbodak & Rafiee, 2016).
Current Packaging for Vegetables and Their Impact on Shelf Life are:
1. Plastic Films:
Plastic films, such as polyethylene and polypropylene, are widely
used due to their low cost and effectiveness in maintaining
moisture levels.
However, these materials often create a
microenvironment that can trap humidity, leading to
condensation and a higher risk of microbial growth,
including the proliferation of Erwinia carotovora subsp.
carotovora.
2. Paper-Based Packaging:
While more breathable than plastic, paper-based packaging is less
effective at preserving moisture and is more prone to physical
damage, which can shorten the shelf life of vegetables.
The porous nature of paper can also provide an entry
point for bacteria.
7|Page
3. Biodegradable Films:
Edible coatings made from natural polymers, such as chitosan or
alginate, are gaining popularity as an eco-friendly alternative to
plastic. These coatings can extend the shelf life by reducing
moisture loss and providing a barrier to oxygen.
However, they can also trap moisture, potentially creating
an ideal environment for microbial growth if not properly
formulated.
ALTERNATIVE PACKAGING SOLUTIONS
In order to modify environmental or physiological conditions within the food
package, active-packaging systems usually involve scavenging or absorption of
undesirable compounds such as oxygen, carbon dioxide, ethylene, flavor/odor, and
excessive water. Compounds such as carbon dioxide, antioxidants, and preservatives
are added or released into the headspace of the package by other active-packaging
systems by using sachets, labels, or films and temperature control active packaging is
classified as insulating materials and self-heating and self-cooling cans (Bodbodak &
Rafiee, 2016).
This section presents some innovative packaging materials and technologies
that have shown potential in addressing the challenges associated with traditional
packaging methods.
1) Bioplastic Packaging:
Bioplastics are made from renewable biomass sources such as
corn starch, sugarcane, or potato starch.
They are biodegradable and compostable, reducing the
environmental impact of packaging waste.
Bioplastics can be used to create packaging materials that are
similar to traditional plastics but with improved barrier properties
and reduced carbon footprint.
2) Modified Atmosphere Packaging (MAP):
8|Page
MAP involves replacing the air in the packaging with a gas
mixture that inhibits microbial growth and spoilage.
This technology can be used in combination with other packaging
materials to extend the shelf life of vegetables.
3) Active Packaging:
Active packaging involves incorporating active agents into the
packaging material that can detect and respond to changes in
the environment, such as temperature, humidity, or microbial
growth.
This technology can be used to create intelligent packaging that
can monitor the quality of the vegetables and alert consumers to
potential spoilage
CONCLUSIONS
The study aimed to evaluate the effectiveness of existing packaging materials
and methods in preserving the freshness and extending the shelf life of vegetables.
The results show that Erwinia carotovora subsp. carotovora is a common
microorganism that thrives in vegetables, affecting their shelf life.
1. Current packaging methods, such as plastic films, paper-based
packaging, and biodegradable films, have limitations in addressing
microbial contamination, leading to significant post-harvest losses.
2. Alternative packaging solutions, including bioplastic packaging,
Modified Atmosphere Packaging (MAP), and active packaging, have the
potential to address the challenges associated with traditional
packaging methods. These innovative packaging materials and
technologies can help extend the shelf life of vegetables, reduce
spoilage, and ensure that vegetables reach consumers in optimal
condition.
3. The development and use of alternative packaging solutions are crucial
in preserving the freshness and extending the shelf life of vegetables,
ultimately reducing food waste and improving food safety.
9|Page
10 | P a g e
RECOMMENDATIONS
Fresh fruits and vegetables are one of the cornerstones of a healthy diet.
However, the packaging is essential in order to preserve the freshness of these
products and to deliver them to the consumer in a hygienic way. Boxes made
of corrugated cardboard are the most suitable packaging for safely transporting fresh
vegetables and fruits, produced with great effort and care, from the field to the table.
Upgrading to corrugated plastic makes more advantages such as waterproof,
moisture-proof, lightweight, durable, cost-effective, customizable, easy to stack and
etc. Corrugated plastic fruit and vegetable boxes play a vital role in various industries
due to its excellent performance.
We will also include silica gel for food packaging to prevent spoilage, extend
shelf life, and protect the quality of the product. It works by adsorbing moisture from
the surrounding environment and changing color to indicate when it is saturated with
water.
The concrete advantages of corrugated plastic are as follows:
1. Environmentally friendly and durable
a. Eco-friendly and Recycled
To begin with, corrugated plastic fruit and vegetable box is made of
environmentally friendly polypropylene (PP). It is non-toxic, harmless and
recyclable, effectively reducing the pollution, and it is in line with the
development trend of modern green logistics.
b. Durable
Besides, the design of the hollow structure makes the box have high
pressure resistance and impact resistance, and it can maintain the shape
stability even in long-distance transportation or stacked storage, which is not
easy to deform, thus greatly extending the service life and reducing the cost.
2. Fresh and breathable, maintain the quality of fruits and vegetables
a. Excellent Breathability
In addition, the microporous structure of the hollow plate makes the
box have good permeability. And it can effectively balance the humidity
inside and outside the box, reducing the rot, mildew and other problems
11 | P a g e
caused by long-term sealing of fruits and vegetables, maintaining the
freshness and nutritional value of fruits and vegetables.
b. Thermal insulation effect
Moreover, the hollow structure also has a certain heat insulation
performance, which can slow down the temperature fluctuations in the box
under extreme weather conditions, providing a relatively stable storage
environment for fruits and vegetables, and further extending the freshness
period.
3. Flexible design, improve logistics efficiency
a. Modular design for easy stack
It adopts modular design, unified specifications, and it is easy to stack
and place, which not only saves storage space, but also improves loading
and unloading efficiency and reduces logistics costs.
b. Customized services to meet different requirements
According to client’s needs, size, color and printed logo, etc. can
customize production to meet different kinds of needs, enhancing the added
value of products.
4. Easy to clean and ensure food safety
a. Easy to clean
The surface of the pp corrugated sheet is smooth and flat, and it is not
easy to absorb stains. After using, it can be washed directly with water or
cleaned with food-grade disinfectant, which is convenient and quick,
effectively avoiding cross contamination.
b. Food safety guarantee
The raw material is eco-friendly pp, and it is in line with food safety
standards, ensuring that it will not cause any harmful effects on the fruit and
vegetable during the entire process, and we provide consumers with safe
and reliable food packaging solutions.
12 | P a g e
REFERENCES
(1)The Food and Agriculture Organization (FAO). (n.d.). Afghanaid.
https://www.afghanaid.org.uk/faqs/the-food-and-agriculture-organization-fao?
gad_source=1&gclid=CjwKCAjw8rW2BhAgEiwAoRO5rH5AkBLEFKwzbfypFX0pqEYqg9KOT
R8KQ4b3N9cJYeGwl5ZkIcmWOhoCtLwQAvD_BwE
(2)Munesue, Y., Masui, T., & Fushima, T. (2015). The effects of reducing food losses and
food waste on global food insecurity, natural resources, and greenhouse gas
emissions. Environmental Economics and Policy Studies, 17, 43-77.
(3)Tamasiga, P., Miri, T., Onyeaka, H., & Hart, A. (2022). Food waste and circular economy:
Challenges and opportunities. Sustainability, 14(16), 9896.
(4)Alegbeleye, O., Odeyemi, O. A., Strateva, M., & Stratev, D. (2022). Microbial spoilage of
vegetables, fruits and cereals. Applied Food Research, 2(1), 100122.
https://doi.org/10.1016/j.afres.2022.100122
(5)Potato blackleg disease Erwinia carotovora Pectobacterium carovora Koppert. (n.d.).
https://www.koppert.com/plant-diseases/bacterial-soft-rot-bacterial-stem-rot/
#:~:text=General,rot%2C%20bacterial%20stem%20rot).
(6)Kim, H. J., Koo, M., Hwang, D., Choi, J. H., Kim, S. M., & Oh, S. (2016). Contamination
patterns and molecular typing of Bacillus cereus in fresh-cut vegetable salad processing.
Applied Biological Chemistry, 59(4), 573–577. https://doi.org/10.1007/s13765-016-0198-
z
(7)BACTERIAL SOFT ROT. (2019, July 22). CropWatch.
https://cropwatch.unl.edu/potato/soft_rot#:~:text=Infection%3A,on%20insect%20bodies
%20and%20equipment.
(8)Bodbodak, S., & Rafiee, Z. (2016). Recent trends in active packaging in fruits and
vegetables. In Elsevier eBooks (pp. 77–125). https://doi.org/10.1016/b978-0-12-804313-
4.00003-7
(9)Admin. (2024, July 20). The advantages of corrugated plastic fruit and vegetable box.
Top 5 Coroplast Manufacturer in China.
https://www.corrugatedppsheets.com/corrugated-plastic-fruit-and-vegetable-box/
13 | P a g e
